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Wednesday, September 21, 2011

Louisiana Food Co. - LUSI

Louisiana Food Co. - LUSI

Louisiana Food Company is a Norco, LA-based specialty food company dedicated to bringing the diverse and delicious cuisine of Louisiana to homes across the country. The budget-friendly prices certainly belie the high-quality and sophisticated flavors of our products.

We are focused on developing and commercializing food-related business opportunities in the State of Louisiana, whether eating establishments or Louisiana-produced specialty food products. We will locate and develop these business opportunities throughout Louisiana and, when appropriate, expand these business opportunities beyond Louisiana's borders.

Each of our products is produced locally in Louisiana and we have been granted a license by the Louisiana Department of Agriculture and Forestry to affix the Department's "Certified" logos to our products: "A Product of Louisiana: Certified"; "A Product of Louisiana: Certified Cajun"; and "A Product of Louisiana: Certified Creole".

It shouldn't surprise you that we are very proud of our Louisiana "Certified" products. We believe that each of our products deliciously captures the tastes that are South Louisiana, and our coffee is second to none . . . but there is more! As you can see below, we have developed packaging that incorporates artwork that captures the movement and energy that is South Louisiana!

LUSI Products & Services

Louisiana Food Co.’s dedication is to locating, developing and commercializing food-related business opportunities in the State of Louisiana. The Company is a purveyor of “Certified” Louisiana specialty food products. They offer a line of packaged dry products, sauce products, and coffee products. Their specialty food products sell through distributors, directly to retail grocery stores, directly to other retailers and directly to consumers via the Company’s online store.

The Company has established three lines of “Certified” Louisiana specialty food products. These are Packaged Dry Products (marketed under their “Louisiana Food Company” brand name), Sauce Products (marketed under their “The Quarter’s” brand name) and Coffee Products (marketed under their “Voodoo Roast” brand name). The Company’s focus is on developing and commercializing food-related business opportunities in the State of Louisiana, whether eating establishments or Louisiana-produced specialty food products. They will locate and develop these business opportunities throughout Louisiana and, when appropriate, expand these business opportunities beyond Louisiana’s borders.

Each of Louisiana Food Co.’s products is produced locally in Louisiana. The Company has been granted a license by the Louisiana Department of Agriculture and Forestry to affix the Department’s “Certified” logos to their products: “A Product of Louisiana: Certified”; “A Product of Louisiana: Certified Cajun”; and “A Product of Louisiana: Certified Creole”. Recently, Louisiana Food Co. introduced their newest product, Elysian Fields Black-Eyed Peas. This is their newest addition to their packaged dry product line. The Elysian Fields Black-Eyed Peas will begin to appear on grocers’ shelves near the end of September 2011.

In August, Louisiana Food Co. announced that they signed a Letter of Intent (LOI) to acquire a small, independent South Louisiana-based specialty food manufacturer with distribution in approximately 100 grocery stores. They targeted this company for acquisition because of its strong South Louisiana-inspired family of products. This includes pepper jellies, salsas, and dips. The expectation is that a definitive agreement will be signed following completion of each party’s due diligence.

South Louisiana, more than any other part of the United States, holds its cuisine near and dear to its heart. The region’s cuisine is the embodiment of the cultures and traditions brought by its settlers from Europe, Africa, the Caribbean and Canada and shared, neighbor to neighbor, over hundreds of years.

It is in this mysterious intertwining of cultures and traditions that our company’s founder finds his heritage – he is a Cajun, born and raised in South Louisiana.

It seems everyone has heard of Cajun and Creole cuisine, though few actually are able to recite their respective origins. Simply put, Cajun cuisine is rooted in the kitchens of rural Southern Louisiana and Creole cuisine is rooted in the more sophisticated kitchens of New Orleans.

When the Acadians (now pronounced “Cajuns”) first began settling the area back in the day, there was no social contact with the New Orleans “Creoles”. Rugged and adaptable, the Cajuns were of the land. Unlike the Creoles, for the early Cajuns, life was a day-to-day, season-to-season battle to sustain their families. From the beginning, this difference in style of living determined the differences between Cajun and Creole cuisine.

The Creoles (Europeans in derivation) led a life of relative luxury in and around New Orleans. Consequently, the dishes that emerged from the Creole kitchens reflected the haute cuisine of their homelands. The Creoles were known to dine on an array of sophisticated dishes that featured the natural riches of the Gulf and local plantations.

While the Creoles were enjoying their sophisticated cuisine, the Cajuns were feasting on “one pot” meals, that is, meals that were prepared by combining the local ingredients in a single cooking vessel. With the abundant fish, shellfish, vegetables, rice and spices, the Cajuns developed enduring dishes, including jambalaya, gumbo and etouffee.